The FSW Veg Prep is responsible for the preparation of raw and pre-prepared salad bar food items to be served to recruits and staff at the Naval Station Great Lakes Galleys during designated meal periods.

RESPONSIBILITY LEVEL:
Responsible for the preparation of raw and pre-prepared salad bar food items to be served to recruits and staff at the Naval Station Great Lakes Galleys during designated meal periods.

PRINCIPAL DUTIES:

1. Preparing and documenting (washing, removing label, cutting, panning up, labeling and filling tall boys) food items, (including potentially hazardous) in accordance with recipe requirements and matrix to be served at designated meal period. (60%)
2. Set up, garnish, load and turn on salad bar before meal according to SOP process map. Monitor salad bar and reduce pan/portion size toward end of meal to reduce waste. (20%)
3. Discarding or saving, preparing, wrapping, labeling and storing left over salad bar food items with accurate information to assure product rotation and quality utilizing FIFO process. (10%)
4. Accurately document food usage per meal on required forms and documents. (10%)
5. Maintaining a clean, organized and sanitized work area.
6. Following safety procedures and reporting safety hazards to appropriate supervisor.
7. Other duties as assigned.

REQUIREMENTS:

1. High School Diploma or the equivalent preferred.
2. Previous experience in large volume food preparation.
3. Sanitation license is preferred.

CORE COMPETENCIES:

1. Knowledge of basic mathematic calculations.
2. Knowledge of American system of weights and volumes and the ability to convert weights, measurements and sizes as needed.
3. Ability to operate various pieces of equipment during the performance of job duties.

PHYSICAL/SENSORY DEMANDS:

1. Lift and carry up to 40 pounds for 3 feet and independently push cart up to 100 feet.
2. Full range of motion.
3. Ability to stand for long periods of time.
4. Work in a walk-in cooler with a room temperature below 45 degrees, up to 4 hours at a time.

(SEW)(GWINT)